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Pink and white vanilla marshmallows from Gifts from the Kitchen by Annie Rigg. |
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Pink and white vanilla marshmallows Homemade marshmallows are the stuff of dreams! They are light as pink fluffy clouds, oh-so-sweet and with just a hint of pure vanilla extract. Cut into squares and package into pretty pink- and white-striped bags for hen nights, girly birthday parties and Valentine's Day treats. Makes about 30 1 tablespoon icing sugar 1 tablespoon cornflour 2 tablespoons powdered gelatine 400g granulated sugar 50g golden syrup 2 large egg whites pinch of salt 1 teaspoon vanilla extract pink food colouring paste Mix the icing sugar and cornflour in a small bowl. Lightly grease a 23cm square tin with a depth of about 5cm with a little sunflower oil and dust with the icing sugar and cornflour mix, tipping out and reserving the excess. Measure 6 tablespoons of cold water into another small bowl, sprinkle over the gelatine and set aside. Tip the sugar into a medium-sized pan, add 250ml water and the golden syrup and place the pan over a medium heat until the sugar has dissolved. Bring the mixture to the boil and continue to cook steadily until the syrup reaches 120C/250F on a sugar thermometer. Remove from the heat, add the sponged gelatine and stir until thoroughly combined and the gelatine has melted. Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment. Add a pinch of salt and whisk until the whites hold a stiff peak. Add the vanilla and the hot gelatine syrup in a steady stream and continue to whisk for a further 3–4 minutes, until the mixture will hold a ribbon trail when the beaters are lifted from the bowl. Pour half the mixture into the prepared tin in an even layer. Add a tiny amount of pink food colouring paste to the remaining mixture and stir until evenly coloured. Pour the pink marshmallow over the white and leave to set (at least 2 hours). Once the marshmallow has completely set, dust the work surface or a board with the remaining icing sugar and cornflour mixture. Carefully tip the marshmallow out on to the prepared board and cut into squares, using a sharp knife. Dust the individual marshmallows before packaging. ? Package in striped paper bags. Stored in an airtight box, the marshmallows will keep for 3 days. |
粉白香草棉花糖 自制棉花糖是最令人渴望的禮物！就像粉色的絮云一樣輕，香甜可口，而且只要加入微量純香草精。切成塊狀，包裝進漂亮的粉白相間的袋子，可以用作女子婚前單身派對、女孩生日聚會，或者情人節禮品。 做30份。 一湯匙糖粉 一湯匙玉米粉 兩湯匙明膠粉 400克砂糖 50克糖漿 蛋清，用量為兩個較大的雞蛋 少量鹽 一茶匙香草精 粉色食用色素 將糖粉和玉米粉放進小碗中攪勻。在23平方厘米的烘烤聽罐中輕抹一層油，深度大約為5厘米，加入少量葵花子油，撒上糖粉和玉米粉混合物。倒出，并保留多余的部分。 在另一個小碗里倒入6湯匙冷水，撒入明膠粉，放在一旁。 將糖倒入一個中等大小的平底鍋，加入250毫升水和糖漿。用中火烘焙，直到糖溶解。大火燒開，繼續煮，直到糖漿到達120攝氏度/250華氏度的高溫（按照糖果溫度計測量）。關火，加入海綿狀的明膠粉，攪拌至完全均勻，明膠粉溶解。 將蛋清放入帶有攪蛋器的電動攪拌機。加入少量鹽攪拌，直到蛋清成形。緩緩加入香草和熱的明膠漿，繼續攪拌3至4分鐘，直到拿開攪拌器時，碗內保持帶狀痕跡。 將其中的一半倒入準備好的聽罐里，放在平臺上。在剩余的一半內加入少量粉色食用色素，攪拌，直到均勻著色。將粉色棉花糖倒在白色棉花糖的上方，晾涼至凝固（最少兩個小時）。 待棉花糖完全冷卻凝固，在面板上撒上剩余的糖粉和玉米粉。小心地倒出棉花糖，放在準備好的臺面上，用刀切成塊狀。包裝前在每塊棉花糖上撒糖。 ?裝入條狀紙袋。放進密封盒內，可保留3天。
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Vocabulary: hen night: 女子婚前單身派對 whisk: 攪拌器，打蛋器 |
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